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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Easy Crunchy Rice Pilaf

Here is a great recipe that is fragrant and tasty. I left out quite a bit of salt and I didn't miss it at all.


For 4 people


  • 1 tablespoon(s) oil
  • 1 small onion, peeled and minced
  • 2 teaspoon(s) minced garlic in oil
  • 1 cup(s) uncooked white rice
  • 2 cup(s) low-sodium chicken broth
  • 4 ounce(s) snow peas or other edible pea pods, julienned thinly
  • 1 carrot, peeled, sliced and thinly julienned
  • 2 tablespoon(s) julienned water chestnuts
  • pepper to taste

Easy Crunchy Rice Pilaf Directions

  1. Heat oil in a large saucepan over medium heat. Cook the onion and garlic for 3-4 minutes or until onions are tender. Add the rice and stir-fry 1 minute. Add broth and bring to a boil over high heat.
  2. Reduce heat to low, cover and simmer about 15 minutes or until almost all the liquid has been absorbed. Add the snow peas and carrots and simmer 3-4 minutes longer, covered, until all the liquid has been absorbed. Fluff before serving hot.